Chicken Mainau (cold chicken legs)

    

 

Great dish for picnic or party.

 

 

  

Take two chicken legs, cut in two pieces each (tigh and drumstick), arrange in oven proof dish. Prepare a marinade of approx.. 1/3 cognac, 1/3 olive oil and 1/3 honey, resulting mixture should amount to about one cup altogether. Add two crushed cloves of garlic, 1/2 tsp. cinnamon, chili powder, black pepper and salt to taste, mix well. Pour over chicken pieces, cover and leave in fridge for about 1 hour.

 

 

  

Preheat oven to medium heat. Bake chicken pieces in marinade until they turn a dark caramel color, (took approx. 1 hour in my oven) basting and turning them frequently. Take chicken pieces out of dish. Remove excessive fat from the rich sauce that the marinade has turned into. (You can skim it using a spoon, soak it up with a piece of kitchen paper or even using lettuce leaves. which oil and fat will adhere to.) Mix the sauce with 1/2 its amount of mango sauce. Pour sauce over chicken pieces and let cool.

 

 

  

This dish I thought up last night, needing something to take along for a day trip to the Island of Mainau, a flower paradise in Lake Constance.

 

 

  
Quantity is sufficient for two helpings; if you prepare greater quantity, please note that you may of course double or triple the amount of chicken, but please only augment the amount of marinade according to common sense. :)  
   
Mango sauce I found in my cupboard, having bought it some time ago in a Thai food shop. It consists of mango pulp, sugar, salt, chili and citric acid. Should be easy and even more tasty if homemade; substitute lemon juice for the (industrial) citric acid. Mango sauce can be used for all types of cold meat, spring rolls, deep fried snacks.     
   

Combined with lemon rice garnished with cucumber slices and a simple Pakistani type raita, this makes a nice provision to take along for an excursion.